Raw fish, when done right, is one of the most delicious ways to get your protein. You may be more than willing to visit a sushi or poke restaurant, but the idea of making poke bowls at home can be intimidating. Once you try it once, you’ll realize it’s incredibly fast and easy. If you can get your hands on some high-quality tuna, you can make all of your salty, sweet, and tangy poke dreams come true.
What Is Poke?
Poke is a traditional Hawaiian dish that’s made with fresh raw fish, usually tuna, marinated in a salty and sweet soy-based sauce. A typical poke bowl starts with a bed of rice, layered with artfully arranged marinated fish and your choice of toppings like avocado, radish, cucumber, sesame seeds, seaweed, scallions, cilantro … the possibilities are endless.
If you’re following a Primal lifestyle, you might hesitate to get behind the ingredients you find in most poke, like sugar-sweetened soy sauce marinades and the high-carb bed of rice. But you probably know by now that living Primally doesn’t mean you have to miss out. With a few simple swaps, we created a poke bowl that won’t derail your progress.
If you can cut a sushi-grade tuna portion into cubes, you can make this tuna poke bowl recipe. Soon, you’ll get creative with toppings and make it your own.
Let’s get started.
Tuna Poke Bowl Recipe
Time in the kitchen: 2o minutes
- 10 oz. cubed yellowfin tuna
- 1/4 cup Primal Kitchen® Sesame Ginger Dressing
- 2 Tbsp. coconut aminos
- 1/2 Tbsp. sesame oil
- 1 tsp. rice wine vinegar or coconut vinegar
- ¼ tsp. salt
- 2 Tbsp. scallions
- 2 tsp. sesame seeds
- 1/2 thinly sliced or chopped cucumber
- 1 bunch thinly sliced radishes (about 1 cup)
- 1 large carrot sliced into ribbons
- 3 cups roasted cauliflower rice
- 2 Tbsp. Primal Kitchen® Mayo (classic or vegan)
- 1 Tbsp. Primal Kitchen® Buffalo Sauce (or sriracha to taste)
- Additional sliced scallions and sesame seeds to garnish
- Additional garnishes: avocado, seaweed wraps, chopped mango or pineapple
In a bowl, combine the Primal Kitchen Sesame Ginger Dressing, coconut aminos, sesame oil, rice wine vinegar and salt.
Fold in the tuna along with the scallions and sesame seeds. Allow the tuna to marinate while you prepare the rest of the dish.
Roast the cauliflower rice in a 375 F degree oven until browned. Slice the cucumbers and radishes and use a vegetable peeler to peel the carrot into ribbons.
Mix together the Primal Kitchen Mayo with either the Primal Kitchen Buffalo Sauce or a squeeze of Sriracha sauce until it reaches your desired spiciness.
Arrange a bowl with the tuna, raw veggies and cauliflower rice. Top with scallions and sesame seeds as well as a drizzle of the spicy mayo.
- Always use sushi-grade fish if you are consuming fish raw. Sushi-grade tuna is handled appropriately to ensure raw quality.
- If you aren’t a fan of tuna, you can use salmon. If raw fish isn’t your thing, these poke bowls are delicious with cooked shrimp or cooked fish.
- Experiment with different toppings for your poke bowl. Add ingredients like sliced avocado, chopped fruit, pickled veggies.. Whatever sounds appealing probably is!
- For a fun twist, layer the tuna and veggies in a nori seaweed wrap and eat it that way instead of in a bowl.
Nutrition Information (1/2 of recipe):
Total Carbohydrates: 19g
Net Carbohydrates: 14g